Screening Method to Evaluate Amino Acid-Decarboxylase Activity of Bacteria Present in Spanish Artisanal Ripened Cheeses
Espinosa Pesqueira, Diana Maricela (Centre d'Innovació, Recerca i Transferència en Tecnologia dels aliments)
Roig Sagués, Artur Xavier. (Centre d'Innovació, Recerca i Transferència en Tecnologia dels aliments)
Hernández Herrero, María Manuela (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments)

Fecha:	2018
Resumen:	A qualitative microplate screening method, using both low nitrogen (LND) and low glucose (LGD) decarboxylase broths, was used to evaluate the biogenic amine (BA) forming capacity of bacteria present in two types of Spanish ripened cheeses, some of them treated by high hydrostatic pressure. BA formation in decarboxylase broths was later confirmed by High Performance Liquid Chromatography (HPLC). An optimal cut off between 10-25 mg/L with a sensitivity of 84% and a specificity of 92% was obtained when detecting putrescine (PU), tyramine (TY) and cadaverine (CA) formation capability, although these broths showed less capacity detecting histamine forming bacteria. TY forming bacteria were the most frequent among the isolated BA forming strains showing a strong production capability (exceeding 100 mg/L), followed by CA and PU formers. Lactococcus, Lactobacillus, Enterococcus and Leuconostoc groups were found as the main TY producers, and some strains were also able to produce diamines at a level above 100 mg/L, and probably ruled the BA formation during ripening. Enterobacteriaceae and Staphylococcus spp. , as well as some Bacillus spp. were also identified among the BA forming bacteria isolated.
Derechos:	Aquest document està subjecte a una llicència d'ús Creative Commons. Es permet la reproducció total o parcial, la distribució, la comunicació pública de l'obra i la creació d'obres derivades, fins i tot amb finalitats comercials, sempre i quan es reconegui l'autoria de l'obra original.
Lengua:	Anglès
Documento:	Article ; recerca ; Versió publicada
Materia:	Biogenic amines ; Decarboxylase activity ; Screening method ; Artisanal cheese ; High hydrostatic pressure
Publicado en:	Foods, Vol. 7 (november 2018) , ISSN 2304-8158

DOI: 10.3390/foods7110182
PMID: 30404189

15 p, 558.6 KB

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